Description
Indulge in this cheesy baked pasta. Rich emmental and white wine elevate this classic comfort food.
Ingredients
Units
Scale
- 1 onion
- 1/2 cup white wine
- 7 oz (200 g) Emmental cheese
- 7 oz (200 g) short pasta
- 2 tbsp double cream
Instructions
- Preheat oven to 356°F (180°C).
- Bring a pot of water to a boil for the pasta.
- Cook onion in a little oil over medium-low heat until soft but not browned.
- Add wine and simmer until reduced for a few minutes.
- Cook pasta until almost tender (al dente).
- Drain pasta well and return it to the pot.
- Stir in the onion mixture, 2/3 of the cheese, and the cream.
- Divide the pasta mixture between two oven-proof dishes.
- Top with the remaining cheese.
- Bake for 15-20 minutes, or until golden and bubbling.
Notes
- For a richer flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- To prevent a gummy texture, ensure the pasta is cooked al dente before adding the cheese sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 15
- Cholesterol: 80